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Are There Any Modern French Chefs?? - Page 2

post #31 of 34
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French Fries, 

 

Thank you. Asian techniques? like what techniques? can you give me examples?

post #32 of 34
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Originally Posted by EricG View Post

French Fries, 

 

Thank you. Asian techniques? like what techniques? can you give me examples?

The Michel Troisgros dish I posted is a perfect example: a red sauce lacquered onto the fish's skin is an Asian technique. Even the minimal plating, the high contrast between the white of the plate and the three subtly different deep reds is reminiscent of Asia. Michel Troisgros expanded the Troisgros family heritage to include world influence, especially Asian ones. He traveled to Asia a lot and even opened a store and a couple of restaurants there: http://www.troisgros.jp/

 

Michel Bras is in the process of preparing his succession, passing on his knowledge to his son Seba, sharing his time between their restaurant in France but also training the crew in their restaurant in Japan. They have learned techniques such as tofu but also many other Japanese techniques while working there. 

 

Alain Passard often spends a week preparing various dinners in Tokyo. There he constantly looks for inspiration to bring back to his Paris restaurant. He has brought back some ideas such as marrying chestnuts with turnips, pear with tomatoes... cutting techniques, visual aspects, etc... that he's incroporated in dishes for his restaurants. An example would be his pan-roasted St Pierre stuffed with Kafir lime leaves. 

 

I could go on and on... let's just say that if you go to a 3 Michelin star restaurant in France, it would hardly be surprising to find the word "Yuzu" on the menu nowadays! 


Edited by French Fries - 5/15/13 at 6:29pm
post #33 of 34
re. what modern chefs do differently In a nutshell FF Thank you for a concise and most excellent definition. I enjoyed reading it. x
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #34 of 34

Yuzu?  Yowza!

 

Stealing [Ahem] Borrowing from regional and other imperial cuisines is the heart of all great imperial cuisines.  "French" cuisine began as an adaptation of Italian in the reniassance, and has gone on from there.  

 

BDL

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